Frozen Chocolate Mint Dessert Recipe

“This is adapted from my great-aunt's recipe for grasshopper pie. It came about by accident, as I put in too much mint extract. To cut the mint taste with something gooey and chocolaty, I ended up flipping the whole pie upside-down on top of a brownie crust.” Sarah Newman - Brooklyn Center, Minnesota

Nutritional Facts

Directions

In a large bowl, combine the brownie mix, egg whites, applesauce and vanilla. Spread into a 13x9-in. baking dish coated with cooking spray. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

In a Dutch oven, combine cocoa and milk. Cook and stir over medium heat until cocoa is dissolved. Stir in marshmallows until melted. Remove from the heat; stir in extract. Cool completely.

Fold in whipped topping. Spread over brownies. Sprinkle with cookie crumbs. Cover and freeze for at least 8 hours. Remove from the freezer 10 minutes before serving.Yield: 24 servings.

Originally published as Frozen Chocolate Mint Dessert in Healthy Cooking
December/January 2009, p31

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"Delicious.... You do not have to use two bags of marshmallows as the recipe calls for, and I only used an 8 oz container of low fat cool whip. It came out just fine! I read one of the other reviewers comment regarding it being too sweet, so I tweaked a bit! You can use one bag & about a quarter of another bag of the marshamellows. It will be perfect! I also used no fat Lactaid milk as well."